Recipe for
Beetroot oven-cooked

Beetroot oven-cooked

©Noble House | Chef: Miki Kristin Duerinck Leybaert | Foto: Heikki Verdurme |

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Beetroot oven-cooked from Miki Kristin Duerinck Leybaert can be prepared in 60 minutes. You make this dish with Olive Oil - Verde Salud, ORAC botanico-mix & Spice mixes from Amanprana. This recipe from the Belgian & Dutch kitchen is delicious as . It also fits perfectly in a Vegetarian & Vegan diet.

Ingredients for beetroot oven-cooked

1 kg beetroot
Olive oil extra virgin, Verde Salud
Amanprana Orac Botanico mix, mild

Preparation of beetroot oven-cooked

1. Preheat the oven to 180°C. 2. Peel the beetroot and cut into chunks. 3. Spread out the beetroot chunks in a greased ovenproof dish, sprinkle them with a dash of olive oil and season with Orac Botanico mix. 4. Place the ovenproof dish in the oven and cook for one hour.

Tip from Miki Kristin:

ecipe by Miki Duerinck & Kristin Leybaert « Veggie voor starters »

Extra information

Recipe suitable for: 4 people

Difficulty:

Preparation time: 60 minutes

Total preparation: 60 minutes

Keuken:
Belgian & Dutch

Used products

Read more about the Amanprana products that were used in making beetroot oven-cooked

Special wishes

More Amanprana recipes:

Ayurvedic pumpkin kedgeree with coconut oil Pear and speculaas cupcakes Ginger tea with cinnamon

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Miki Kristin Duerinck Leybaert

Miki Duerinck and Kristin Leybaert started off by opening a restaurant where they gained a large amount of experience in vegetarian cooking. After that they set up the Vegetarische Kookstudio (Vegetarian Cooking Studio), hosted workshops and offered catering services and celebratory meals. Together they also penned a number of books, including Donderdag Veggiedag (Thursday is Veggie Day), Veggie voor starters (Vegetarianism for Starters) and Veggie burgers, balletjes en broodbeleg (Vegetarian Burgers, Balls and Sandwich Fillers).